January meet

[johnrm]

I remember now.
The second one was the 'Salty' one.
I liked it.

[Taf]

I remember one being tangy. Which one was that? Was lovely anyway, and maybe if we do something like that,  and the barrel can come back and live with me, rather than go off to be a smoker!

[mr hoppy]

That was the second one. It was a gose, a German sour wheat beer with coriander and salt, fermented with Safale S-33 and WLP 670 (which some people use to make hot sauce!).

[Garry]

Apologies for calling it a Belgian. Just shows my ignorance. I still didn't like it though I thought the salty flavour came from the yeast or something, I didn't realise you actually put salt in it!

Is there 2 yeasts in this? You must explain that to me the next night.

[LordEoin]

what's the difference between Gose and Geuze?
I had a Lindeman's Geuze last week and it was remarkably similar to your Gose.

[Taf]

That was the second one. It was a gose, a German sour wheat beer with coriander and salt, fermented with Safale S-33 and WLP 670 (which some people use to make hot sauce!).

And were you saying that was the same gose you had at the tasting on the night Sam launched his pale in the well?

[irish_goat]

Gose comes from a few breweries based in and around Leipzig in Germany and is similar to Berliner Weisse, except they add coriander and salt. One bar as I was in gave me a salt shaker along with the beer as well. Takes a bit a while to get used to drinking salty beer but it's actually quite tasty and very moreish. Dunno if I'd be able to get through a full 20litre batch of it though.

[Garry]

And were you saying that was the same gose you had at the tasting on the night Sam launched his pale in the well?

The one that tasted like baked beans?

[mr hoppy]

That's the one, with the baked beans.

Nothing added but time! I have to thank Donnachadhc and MAF for telling me to hold of on drinking it all up way to soon!

@irishgoat - I've never had an authentic German gose, but the one I brewed up was similar in terms of sourness to something like Kindl Weiss but was between the salt and a bigger body was pretty different to it as well.

[mr hoppy]

@lordeoin:

Gueuze is from Brussells in Belgium. It's made by blending 1, 2 and 3 year old lambic and bottling it. Lambic has a 50% raw wheat, 50% lager malt grist and is fermented with a f***ing zoo of bugs, including up to 300 different types of enterobacters, saccheromyces, brettanomyces, lactobacillus, acetobacters, pediococci and other little guys. Gueuze is sour, but it's also funky with the kind of barnyard flavours you get from something like Orval as well as straight up sour flavors.

Here's a famous (in Belgium ) diagram showing some of the main players in a lambic fermentation and when they show up.



Key to the diagram: 1 : Ethanol, 2: Lactic acid, 3: Ethyl Acetate, 4: pH, 5: Extract content, 6: Acetic acid

Gose is from Leipzig in East Germany. Also, it's mostly wheat malt with some munich and lager malt. It's fermented in the prirmary with clean ale yeast and lots of lactobacillus right from the start. It's not as intensely sour as Oud Gueuze where the sourness mostly comes from heavy hitting pediococcus but it's cleaner with no funky stuff going on. It's also got some coriander in it, and some (well, lot of) salt. So it's a non-Reinheitsgebot German beer.

So they're not the same: the grist and bugs are different - but not that different either. Put it this way SWMBO loves Gueuze and the gose is basically the first (of maybe sixty?) brew I've done she actually likes!

[mr hoppy]

Oh  yeah, I forgot to mention the hops.

Cos, there aren't any.

[donnchadhc]

That's the one, with the baked beans.

Nothing added but time! I have to thank Donnachadhc and MAF for telling me to hold of on drinking it all up way to soon!

Now I'm really pissed I missed this meet!!

[mr hoppy]

There's more left, and I'd say I might do  a rebrew if the HBC gets the WLP 670 back in.

[mr hoppy]

Any appetite for a Feb or March meet up?

[Taf]

Any appetite for a Feb or March meet up?

I can't commit to much at the moment due to wife being due in a few weeks,  but if ye organise something I will try to make it. I can confirm date with the Well once you get a consensus.